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PrintMEDITERRANEAN LIVER
Mediterranean liver requires an hour of cooking. The liver is layered in a casserole with green and red peppers and garlic. The tomato juice helps enhance the taste. It is best serve with sprinkled chopped parsley. This is indeed a mouth-watering dish that you’ll surely love.
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Layer the liver in a shallow casserole with the onion, green and red peppers and the garlic.
- Pour over the canned tomatoes with the juice and season to taste with salt and pepper.
- Cover and cook in a preheated moderate oven for 1 hour.
- Remove, adjust seasoning and sprinkle with the finely chopped parsley.
INGREDIENTS
- 750 grams lambs' liver, washed, trimmed and thinly sliced
- 2 onion, peeled and finely sliced
- 2 green pepper, cored, deseeded and sliced
- 2 red pepper, cored, deseeded and sliced
- 2 garlic clove, peeled and crushed
- 1 kg tomatoes
- Salt
- Freshly ground black pepper
- 2 tablespoon chopped parsley, to garnish
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